Happy New Year!

We didn't do anything exciting to ring in the new year, although we did stay up until midnight (there was some debate in our house).  We drove into Tulsa for a nice dinner and then spent our time doing this:

Yes, I know.  A little lame, but to me puzzles are fun!  And it helped me stay up late.  Of course in our house it is always a competition, and Kyle claims he's the puzzle master.

I also did a little baking on Monday since we didn't have work.  I bought bananas specifically for this recipe:  Ultimate Banana Bread from America's Test Kitchen.  Anything we've made by America's Test Kitchen, from the Perfect Chocolate Chip Cookies to Green Bean Casserole, has been excellent, so I really wanted to try this recipe.

The bread was delicious but a little labor intensive.  I'm not sure if I would make it again because I like the convenience of throwing everything into the mixer versus all the different steps in this recipe.  The banana slices on top do make it look pretty, though.

 

Ultimate Banana Bread (America's Test Kitchen)

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

6 large, very ripe bananas

1 stick butter, melted/cooled

2 large eggs

3/4 cup packed light brown sugar

1 tsp vanilla extract

1/2 cup walnuts, toasted/chopped (we used pecans)

2 tsp granulated sugar

Heat oven to 350 degrees.  Spray a standard loaf pan with nonstick cooking spray.  Whisk flour , baking soda, and salt together in a  large bowl. 

Place 5 peeled bananas in a microwave safe bowl; cover with plastic wrap and cut several steam vents in the plastic.  Microwave on high power until bananas are soft and have released liquid, about 4-5 minutes.  Transfer bananas to a fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes.  You should have about 3/4 cup liquid.  Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/3 cup, about 5 minutes.  Remove pan from heat, stir reduced liquid into bananas and mash with potato masher until fairly smooth.  Whisk in butter, eggs, brown sugar, and vanilla. 

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining.  Gently fold in nuts, if using.  Scrape batter into prepared pan.  Slice remaining banana diagonally into 1/4-inch slices.  Shingle banana slices on top of either side of loaf, leaving 1 1/2-inch-wide space down the center to ensure even rise.  Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.  Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.  Serve warm or at room temperature.

Also, wanted to give a shout out to our friends Matt & Laura Moore!  They had their baby girl, Madelyn Grace yesterday!